100g |
broccolini tops, roughly chopped |
100g |
baby squash or jicama, diced, (see Latin Larder) |
50g |
pepitas |
50g |
sunflower seeds |
50g |
chia seeds |
500g |
ripe hass avocados |
250g |
cherry tomatoes, quartered |
1 |
red onion, finely chopped |
2 |
jalapenos, thinly sliced |
50g |
puffed farro, (see Latin Larder) |
1 large handful |
coriander leaves, roughly chopped |
2 |
limes, juiced, or to taste |
2 tablespoons |
avocado oil |
1 teaspoon |
ground cumin |
1/2 teaspoon |
ground allspice |
1 teaspoon |
sea salt |
200g |
salted ricotta, finely chopped |
150g |
pistachio nuts, roughly chopped |
|
micro coriander, leaves to serve |